Place the peppers and the onions into a large bowl and toss with olive oil until evenly coated. Toss with spices and garlic.

Grill the onions and peppers on a medium-hot grill for 10-12 minutes, or until vegetables are tender and slightly charred. Add the pork and sear lightly on both sides, until warmed. Remove and squeeze lime over mixture.

To serve, place the pork and vegetables on the warm tortillas. Top with cheese, sour cream, and cilantro.

Santa Fe Turkey Empanadas

A recipe by Walter Staib

Serves 8 to 10

2 tablespoons unsalted butter

¼ cup onion, chopped

¾ pound Dietz & Watson® Santa Fe Turkey Breast, sliced

1 cup Dietz & Watson® jalapeno & Cayenne Cheddar, finely grated

¼ cup plain bread crumbs

1 pound puff pastry

All-purpose flour, as needed

2 eggs, beaten together with 1 tablespoon water, for egg wash

Non-stick cooking spray

Preheat the oven to 350°F.

Melt the butter in a sauté pan over medium heat, add the onions and cook just until translucent. Remove from heat and set aside to cool completely. Add the turkey.

In a mixing bowl, combine the cheese, bread crumbs and cooled onions, turkey mix. Cover and refrigerate until ready to use.

Sprinkle a bit of flour on a flat work surface and roll out the puff pastry dough to 1/8-inch thick. Use a knife to cut the puff pastry into 20 square pieces.

Place 2 tablespoons of the filling in the center of the puff pastry round. Brush the edges with the egg wash. Fold one side over and press down to seal, making a triangle. Using a fork, prick small holes into the top to allow the steam to escape. Repeat until all of the puff pastry triangles and all of the filling are used.

Line a baking sheet with parchment paper and spray with non-stick cooking spray. Place the empanadas on the baking sheet and brush the top of each empanada with the egg wash.